Hot Cross Buns Recipe

Nothing is more irresistible than the first bite of freshly baked hot cross buns recipe. The intoxicating spices, fresh bread aroma, and sweet raisins will fill your mouth with pure heaven.

Gorgeous hot cross buns ready to celebrate Good Friday and Easter

I still remember when my auntie visited us after her glamorous London trip. She wanted to treat us, but she also wanted us to listen to her fantastic stories. The customs, foods, and traditions she learned about in England were memorable. Then, she introduced us to hot cross buns.

I vaguely remember her speaking. But mostly, I just nodded, making the appropriate uh-huh noises while savoring every bite of the fresh hot cross buns she had baked for us. Of course, she had to teach me how to make them, and now I make them for Lenten or any time the craving hits.

Breaking open an insanely comforting baked hot cross bun

Complete Your Easter Celebration

Hot Cross Buns are customarily served on Good Friday, and homemade is way better than what you can buy at the store. Once you try this recipe, I’m sure you’ll never even look at store-bought ones again. Plus, no store can sell you the unforgettable aroma of baking bread that fills your kitchen.

The ingredient list

How to Make Hot Cross Buns

Activate the yeast, add the milk, butter, sugar, egg, spices, and flour, then knead and add the raisins

The Dough

  1. Activate Yeast – Combine the active dry yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming, about 5 minutes. (Photo 1)
  2. Combine – Meanwhile, in a microwave-safe medium bowl, combine the milk, butter (cut into chunks), sugar, and salt, and microwave for about a minute. Stir it until the butter melts and the sugar dissolves. Let the mixture cool to 105℉ (40℃) so it doesn’t curdle the egg or kill the yeast.
  3. Whisk the egg lightly into the cooled butter mixture. Pour it into the activated yeast mixture.
  4. Mix by hand or in a stand mixer on medium-high using a dough hook until all the ingredients are combined.
  5. Add 3½ cups of flour, the spices, and grated orange zest. If using a stand mixer, continue mixing the dough until it pulls away from the sides of the bowl. Add more flour (only if needed) to make a soft dough. (Photo 2)
  6. Knead – If doing it by hand, knead the dough for about six minutes on a lightly floured surface. (Photo 3)
  7. Add the raisins and continue kneading for two more minutes to incorporate them into the dough. (Photo 4)
Let it rise, then divide it into rolls
  1. Rise – Place the dough in a large, greased bowl, then cover it loosely with a clean, damp cloth. Let it rise in a warm, draft-free place until it doubles in size (usually an hour or two). Punch the dough down. (Photo 5)
  2. Divide the dough into 12 equal pieces, then shape them into balls. Place them in a greased 9″×13″ baking pan or large oven-proof skillet. (Photo 6)
Make the paste for the crosses, make the crosses, bake, and glaze

Flour Paste for the Cross

  1. Mix the flour, sugar, and water to make a paste for the cross. Add more water, a tablespoon at a time, until you have a thick paste. (Photo 7)
  2. Create Crosses – Spoon the paste into a piping bag, then pipe a line along the middle of each row of buns. Repeat in the other direction to create crosses. Let them rise for about 20 minutes or until doubled. At this point, you can refrigerate the uncooked buns until the next day, then let them come to room temperature before baking. (Photo 8)
  3. Preheat the oven to 350 (180℃).
  4. Bake until the crust is golden brown and the buns sound hollow when tapped (20-25 minutes). Remove from the baking pan. (Photo 9)

The Glaze

  1. Combine milk and sugar and brush it over your hot cross buns. (Photo 10)
  2. Serve – Let them cool if desired, but they’re also delicious warm. They’re now ready to share with your loved ones. 
Ridiculously delicious hot cross buns ready for Good Friday

Tips and Tricks

  • Refrigerate the unbaked buns for up to 24 hours, then let them come to room temperature before baking.
  • Be patient and let your dough rise long enough. The temperature and humidity can affect the rising time.
  • Add water one tablespoon at a time if your cross paste is too thick. Add a little flour to fix it if it’s too thin.

Make-Ahead and Storage

Making the bread dough a day or two ahead improves the yeasty flavor. I’ve even made the dough a week early and kept it in an airtight Tupper. When ready to bake, let the dough come to room temperature for about half an hour, then form the buns.

Leftover buns will keep in an airtight container for three days on the shelf, a week in the fridge, and two months in the freezer.

Perfect Hot Cross Bun Pairings

We traditionally eat Hot Cross Buns on Good Friday because they represent the day Jesus was crucified. Baked salmon or blackened catfish are perfect entrees. Roasted potatoes and green bean casserole make ideal sides.

More Easy Baked Treats

By Imma

Watch How to Make It

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This blog post was first published in March 2017 and has been updated with an additional write-up, photos, and a video

Hot Cross Buns

Nothing is more irresistible than the first bite of freshly baked hot cross buns. The intoxicating spices, fresh bread aroma, and sweet raisins fill your mouth with pure heaven.
4.88 from 32 votes

Ingredients

The Buns

  • 1 package active dry yeast (2¼ teaspoons)
  • 3 tablespoons (45ml) warm water (105-115℉/40-46℃)
  • 1 cup (240ml) milk
  • 4 ounces (113g) unsalted butter
  • cup (75g) sugar
  • 1 teaspoon (6g) salt
  • 1 large egg
  • cups (450g) all-purpose flour (more as needed)
  • ½ teaspoon (1-2g) nutmeg
  • ½ teaspoon (1-2g) cinnamon
  • ½ teaspoon (1-2g) allspice
  • 1 tablespoon (6g) orange zest
  • ¾-1 cup (110-150g) raisins or currants or currants

Flour Paste

  • 1 cup (120g) flour or more
  • 2 tablespoons (24g) sugar
  • ½ cup 120ml) water (adjust consistency as needed with more water)

Sugar Glaze

  • 2 tablespoons (30ml) warm milk
  • 2 tablespoons (24g) sugar

Instructions

The Buns

  • Mix the yeast with a couple of tablespoons of lukewarm water in a stand mixer or large bowl. Let it sit until the yeast dissolves and starts foaming (about 5 minutes).
  • Meanwhile, microwave the milk, butter pieces, sugar, and salt for about a minute in a medium-sized microwave-safe bowl. Stir until the butter and sugar melt, then let cool to lukewarm so it doesn't kill the yeast and curdle the egg.
  • Lightly whisk the egg into the cooled butter mixture, then mix everything into the yeast mixture. If using a stand mixer, whisk on medium-high speed with a dough hook until all the ingredients are combined.
  • Then add 3½ cups of flour, the spices, and grated orange zest. Continue mixing until the dough doesn't stick to the sides or bottom of the bowl when kneading.
  • Add additional flour as needed for a soft dough. (You can also do this by hand. Mix ingredients until it forms a soft dough ball, turn it onto a lightly floured surface, and knead for about six minutes.)
  • Add the raisins to the dough and continue kneading for two more minutes to incorporate them.
  • Place the dough in a large greased bowl, turn it to oil it, then cover it loosely with a clean, damp cloth. Let rise in a warm, draft-free place until doubled (an hour or two, depending on the weather). Punch the dough down (see Recipe Notes for a make-ahead tip)
  • Divide the dough into 12 equal pieces and shape them into balls. Place them in a greased 9"×13" baking pan, baking sheet, or large oven-proof skillet.

Flour Paste

  • Mix flour, sugar, and water (a tablespoon at a time) to make the paste for the cross.
  • Spoon the paste into a piping bag, then pipe a line along each row of buns. Repeat in the other direction to create crosses. Let them rise for 15-20 minutes or until doubled.
  • Preheat the oven to 350℉ (180℃) while they're rising. Bake them until the crust is golden brown and they sound hollow when tapped (20-25 minutes). Remove from the baking pan.

Glaze

  • Combine milk and sugar, and brush hot cross buns with it.
  • Let them cool or enjoy them warm.

Tips & Notes:

  • Make-ahead tip. Refrigerate the unbaked buns for up to 24 hours, then let them come to room temperature before baking.
  • Make sure the yeast activates and starts to foam before adding the rest of the ingredients. If it doesn’t, try it again with fresh yeast.
  • Be patient and let your dough rise long enough. Temperature and humidity can significantly affect the rise time.
  • Add water one tablespoon at a time to your cross paste so it doesn’t get runny. If you accidentally put in too much water, add a little flour to fix it.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition Information:

Serving: 1bun| Calories: 465kcal (23%)| Carbohydrates: 85g (28%)| Protein: 10g (20%)| Fat: 10g (15%)| Saturated Fat: 6g (38%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 2g| Trans Fat: 0.3g| Cholesterol: 38mg (13%)| Sodium: 183mg (8%)| Potassium: 298mg (9%)| Fiber: 4g (17%)| Sugar: 8g (9%)| Vitamin A: 300IU (6%)| Vitamin C: 3mg (4%)| Calcium: 54mg (5%)| Iron: 4mg (22%)

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117 Comments

  1. 4 stars
    Hi. Thanks for sharing. Just trying this out now. My kids are so curious as to what am making. I just pray it raises fast. lol. So glad I found you.
    Thanksssssss

  2. This is the first recipe that explained that the cross is traditionally made of flour paste. Thank you, as the other recipe i tried called for piped icing on top! I knew that was just wrong, !! but I did not know what to use. They are setting in the fridge right now to be baked in the morning !

  3. 4 stars
    These look wonderful and I am going to try them out tomorrow. I’m curious though, at what stage do you freeze the dough for later use? Do you freeze it in one lump or separate portions?

    1. After shaping the dough. You have to bring to room temperature before baking , after freezing. You do not have to freeze if making it for the next day.

  4. 5 stars
    I made these for the first time last Easter and boy were they YUM! I sang the nursery rhyme in kindergarten and always wondered what they tasted like. Now I’m making them AGAIN and it’s summer! I love my one a penny two a prnny hot cross buns!

    1. Now you’ve got me singing… If you have no daughters, give them to your sons.One a penny two a penny, Hot cross buns!

      Happy Cooking!!!!

  5. 5 stars
    Pls where do you leave yours to rise, that is; the draft-free location. Don’t know if an empty cupboard in my kitchen will suffice.

  6. So there is no second rising after you shape the rolls into rounds? Just want to double check… 🙂

    1. After you add the cross you may let it rise for about 15 -20 mins,if desired. I usually do if i want them to be super soft.

  7. Looks Good…I have to try this recipe.will use lemon versus orange peel..just to see how it works.
    As usual another great recipe with nice photos.
    Have a great w/end.

  8. 5 stars
    I Love You!!!!! How did You know my favorite?mama. now I don’t have to go to the bakery to get this!

  9. Hi Imma
    Wt gorgeous pictures. Thank u so much for posting.
    Wld u let me know the conversion of flour, sugar, mixed fruits, milk, from cups to gms
    Alternatively, cld u guide me to website for conversion.
    So looking forward to trying out the recipe for Easter.
    God Bless

    1. It is 1 1/2 teaspoons of the spices combined together. You can go with only one spice .

      1. This should be in the recipe as I used the amount for each spice listed so it didn’t turn out. Very frustrating.

  10. looks so yum. if its not too different from bread, ill try it out. the process doesnt look as tedious as i thought it would be,lol. welldone!

  11. 5 stars
    Listening to her stories was SO WORTH these hot cross buns! I think you read my mind, I was thinking of making some but now there’s no point! 🙂 These are gorgeous, I love the glossy surface!

  12. They look so good! I am British but live in Sweden and we have nothing like Hot Cross Buns here! Keep meaning to make some!

  13. LOVE! “One a penny two a penny hot cross buns…. If you have no daughters give them to your sons” Remember that nursery rhyme? Great pictures and presentation as always 🙂

4.88 from 32 votes (5 ratings without comment)

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